DIRECTIONS

For the Risotto: add saffron to wine & heat up to bloom saffron, meanwhile sauté diced onion with 1 tablespoon olive oil & half the butter until translucent. Add Aborio rice, and toast for about 1 minute. Deglaze pan with white wine, & cook until it is gone, slowly add vegetable stock a little at a time until it is absorbed. Add bell peppers, caramelized onion, parmesan & remaining butter. Continue to cook until risotto is cooked it should still have a bite to it.